188 



IOWA DEPARTMENT OF AGRICULTURE. 



The weights, percentages and market value of the four animals used 

 for this, work are given below: 



THISTLE ON THE BLOCK. 



*High priced cuts, 29. 35 per cent. 



Live weight 



Dressed weight 



Net percentage of beef 



.1,480 

 .1,022 



Mr. Gosling showed the students with Thistle's carcass, that when 

 they felt the back of a beef animal and found as they supposed flesh, 

 they were feeling no muscular tissue whatever for flesh never gets over 

 the backbone. It is spine fat that, is felt. This spine fat on Thistle was 

 from one inch to one and one-half inches thick. He also showed that 

 much coarse muscle or gristle is due to the animal being range fed. Elk 

 and deer meat is never marbled on account of the constant use of the 

 muscles. Thistle was cited as an excellent illustration of well marbled 

 meat. 



The fact that the fat Omaha steer was rated in the market at 60 cents 

 per hundred more and dressed out 3.8 per cent less than the fat heifer 

 was commented on; also it was noted that the heifer dressed out more 

 yellow in color. Heifers usually dress out a smaller per cent than the 

 same weight of steer. 



Mr. Gosling is a forceful teacher, a clear demonstrator and as expert 

 a judge of good beef on the hoof as on the hook. 



The editor of the Farmer's Review, Chicago, speaks for all, when he 

 says: "We are going ahead of the world in this kind of work. Nowhere 

 else have students such grand opportunities for study along both scien- 

 tific and practical lines, and the Iowa educators deserve all the fine repu- 

 tation and renown that is accruing to them." They have not only fed 

 animals that are good enough to win, but animals that dress up well as it 



